Gluten Free Spice Cookies

Posted by on Oct 15, 2013 in Blog, Recipes | 0 comments

Gluten Free Spice Cookies

Gluten Free Spice Cookies

I don’t have Celiac disease and am not necessarily gluten intolerant.  However, I have noticed that wheat tends to creep it’s way into far more foods than you might imagine and too much of anything is, well, not a good thing.  So why not experiment with some alternative flours to bring a little variety into your diet?  This recipe is a Gluten Free Spice Cookie recipe that can also be made vegan with the exclusion of the egg and fat free with the oil variation (see recipe). For even greater variation, I made the base dough and then divided it in half and used different spices and addins. Be creative and let me know what you think.  Thanks to my friend Monica Parodi for the base recipe!  Enjoy!

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Gluten Free Spice Cookies

Ingredients

2 c. Oat Flour

3/4 c. Rolled Oats

1/2 tsp Himalayan Salt

3/4 tsp Baking Soda

1 whole egg (optional)

2/3 c. Pure Maple Syrup

2/3 c. Coconut Oil, liquid form (or sub with mashed bananas, mashed pumpkin or no sugar applesauce)

2 Tbl. Almond Milk

1 tsp Pure Vanilla Extract

Possible Spice Combinations: 1/2 tsp Cinnamon + 1/4 tsp Cardamom  OR, 1 Tbl molasses + 1 tsp ginger

Possible Addins: Chocolate chips, raisins, cranberries, dried orange, dried cherries, dried pineapple, raw turbinado sugar for the sprinkle

Method:

Preheat oven to 350 degrees.  Place dry ingredients in a large mixing bowl and stir to combine. *If you are making all the cookies with the same spices and addins, go ahead and add them to the dry mix now.

Combine wet ingredients in a medium bowl and whisk together.  Add wet mixture to dry and stir together with a wooden spoon until combined. *If you are dividing the batch for spice/addin variation, do that now.  Once everything is combined, Refrigerate for 10 minutes.

These will not spread on the cookie sheet, so place by the tablespoon on a baking sheet lined with parchment paper and then flatten a bit.  Bake for 10-12 minutes or until golden brown.  Remove and cool on wire rack.  Store in non-airtight container.  *If you put them in an airtight container they will lose their crispness.

 

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